Boston Cream Cupcakes

1. 1

   In a medium heavy-bottomed pan, whisk together the cornstarch, sugar, and salt.

2. 2

   Whisk in the milk, 1/2 cup cream, then the egg yolks.

3. 3

   Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes.

4. 4

   Whisk in the vanilla.

5. 5

   Transfer the pudding to a small bowl.

6. 6

   Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days.

7. 7

   Whisk before using.

8. 8

   In a microwave-safe measuring cup, combine the chocolate, corn syrup, and the remaining 1/2 cup cream.

9. 9

   Cook on high for 1 minute.

10. 10

    Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth.

11. 11

    Use immediately or refrigerate in an airtight container for up to 3 days.

12. 12

    Reheat in the microwave before using.

13. 13

    To assemble, cut each cupcake in half crosswise.

14. 14

    Spoon some of the pudding on the bottom half of each cake (about 2 1/2 tablespoons each); sandwich with the top of the cupcakes.

15. 15

    Spoon the chocolate over the top (about 1 1/2 tablespoons each).

* Per serving · 4 servings · Values may vary.

No additional tips available.